Mission Statement

The mission of the Nutritional Sciences program is to prepare individuals who will make a contribution to food and nutrition related professions, and to society as a whole through quality education, research, and service.

Programs offered in Nutritional Sciences Program

Current Faculty Research

Mallory Boylan, PhD, RD, LD

  • Oxidation of glutathione and superoxide generation by inorganic and organic selenium compounds.
    Biofactors

Debra Reed, PhD, RD, LD

  • Creating healthy home food environments: results of a study with participants in the Expanded Food and Nutrition Education Program.
    Journal of Nutrition Education and Behavior

Julian Spallholz, PhD

  • The Selenium Content of Rice, Mixed Plant Foods and Fish from Bangladesh.
    J. of Toxicology and Environmental Chem

Shu Wang, PhD

  • Reduction in Dietary Omega-6 Polyunsaturated Fatty Acids: Eicosapentaenoic Acid Plus Docosahexaenoic Acid Ratio Minimizes Atherosclerotic Lesion Formation and Inflammatory Response in the LDL Receptor Null Mouse.
    Atherosclerosis

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